Orange and Beer Braised Pork Carnitas

A delicious twist on traditional carnitas, infused with the zest of orange and robust taste of ale. Perfect for piling onto warm tortillas or served with rice and beans, whether during a cozy family dinner or as the star of a weekend brunch, these fall-apart pork pieces are salivatingly good.

Carnitas are so easy to whip up and serve as an ideal stuffing for burritos, tacos, or simply laid over rice. The best aspect? Braising is a cookery art that requires minimal setup before you can leave the pork to simmer quietly in your Dutch oven for hours. It also results in a huge quantities of shredded pork, ideal for freezing in single servings (assuming any remains after your first meal). Flavorful, succulent, with just a little bit of sweetness, these carnitas are a surefire hit, perfect for entertaining.

For breakfast tacos, just warm up some corn tortillas, whip up some scrambled eggs, and crown with carnitas, salsa, fresh cilantro, and a dollop of sour cream to your liking. Alternatively, dive right in with a fork and enjoy directly from the pot. No judgment!

Step by Step Guide to Making Orange and Beer Braised Pork Carnitas

1. Spice the Pork: In a bowl, combine all dry spices with salt. Coat pork pieces evenly with the spice mix. Allow resting at room temperature for 20 minutes for flavors to penetrate.

2. ---

   Render the Bacon: In a Dutch oven over medium heat, add olive oil and cook diced bacon until crisp. Remove bacon and excess fat, leaving enough to coat the pot.

3. ---

   Sear the Pork: Increase heat to high. Sear pork in batches, ensuring a golden brown crust on all sides. Set aside after searing.

4. ---

   Prepare the Braising Liquid: In the same pot, combine chicken stock, beer, orange zest, and juice. Simmer, scraping up the pork remnants from the pot.

5. ---

   Braise the Pork: Preheat the oven to 350°F. Return pork and bacon to the pot, cover, and place in the oven. Braise for 3-3.5 hours until the pork is tender.

6. ---

   Shred and Serve: Remove pork, shred, and return to reduced sauce. Mix well to combine flavors.

Recipe Notes:

• Ensure pork is at room temperature before seasoning.
• Sear pork in small batches to avoid overcrowding.
• Adjust heat when rendering bacon to prevent burning.
• Regularly check the braising liquid level during cooking. Add more if needed.

Orange and Beer Braised Pork Carnitas

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Honest Cooking
• Total Time: 230 minutes
• Yield: Serves 6-8 1x
• Diet: Omnivore

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Description

Fall-apart pork shoulder, braised in ale and orange. Perfect for tacos or with rice and beans.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (907 g) pork shoulder roast
• 2 tsp salt
• 6 tsp chili powder
• 3 tsp ground cumin
• 2 tsp garlic powder
• 2 tsp ground black pepper
• 1 tsp cayenne pepper
• 2 tsp smoked paprika
• 1 tbsp (15 ml) olive oil
• 4 slices thick-cut applewood smoked bacon
• 12 oz (340 g) beer
• 2 qts (1893 ml) chicken stock
• 1 orange zest
• 2 oranges juice

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Instructions

1. Spice the Pork: In a bowl, combine all dry spices with salt. Coat pork pieces evenly with the spice mix. Allow resting at room temperature for 20 minutes for flavors to penetrate.
2. Render the Bacon: In a Dutch oven over medium heat, add olive oil and cook diced bacon until crisp. Remove bacon and excess fat, leaving enough to coat the pot.
3. Sear the Pork: Increase heat to high. Sear pork in batches, ensuring a golden brown crust on all sides. Set aside after searing.
4. Prepare the Braising Liquid: In the same pot, combine chicken stock, beer, orange zest, and juice. Simmer, scraping up the pork remnants from the pot.
5. Braise the Pork: Preheat the oven to 350°F (177°C). Return pork and bacon to the pot, cover, and place in the oven. Braise for 3-3.5 hours until the pork is tender.
6. Shred and Serve: Remove pork, shred, and return to reduced sauce. Mix well to combine flavors.

Notes

• For a richer flavor, use a dark, robust ale like a stout or porter.
• If you don’t have applewood smoked bacon, substitute pancetta or thick-cut bacon.
• Leftovers can be stored in the refrigerator for up to 4 days and are even better the next day!

• Prep Time: 20 minutes
• Cook Time: 210 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Latin-Inspired

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 10
• Sodium: 800
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 10
• Carbohydrates: 20
• Fiber: 5
• Protein: 40
• Cholesterol: 100

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